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[quote=Anonymous][quote=Anonymous][quote=Anonymous]You are confusing two different concepts. Salt (but not sugar) penetrates deeply but is not what causes tenderization in marinades. A tenderizing marinade would need to be in contact with the meat for substantially longer than OP has to have substantial effect. My point is: (1) if you are marinating for flavor development, overnight versus 30 minutes versus brushing during grilling vs a dry rub all have similar results so OP can still use the original marinade for flavoring; and (2) how it's sliced is more important than tenderizing marinade no matter how long the marinade has to work.[/quote]

Exactly why she should wait until tomorrow.

[b]Flank steak is a crappy cut[/b] with a lot of connective tissue. Though people may think they are imparting flavor with marinade (and they do) most all marinades have a ton of salt or citrus or some sort of yogurt/buttermilk because it has the effect of tenderizing (sometimes too much in the case of yogurt).
[b]
Sure, I think everyone knows how flank steak is cut, but you will not cut your way through one of the toughest cuts of meat found on a side of beef.[/quote][/b]

"Everyone" also knows that the tougher cuts of meat have more flavor. Filet mignon is the most tender and least flavorful steak, which is why it requires a sauce. Good cooks can use technique to make your so called "crappy" cutsof meat delicious.[/quote]

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